Description
Kinako Mochi is a classic Japanese dessert featuring soft, chewy rice cakes coated in a sweet and nutty roasted soybean flour blend. Naturally vegan and gluten-free, it’s a simple, nostalgic treat that comes together quickly using either homemade or store-bought mochi.
Ingredients
- 1 batch freshly made mochi (400–500g) or 8 small pre-made mochi pieces
- 5 tablespoons kinako (roasted soybean flour)
- 5 tablespoons granulated sugar
- 1 pinch fine salt
Instructions
- If using homemade mochi, prepare it using steamed glutinous rice and knead until smooth. If using pre-made mochi, steam or microwave it briefly to soften.
- In a bowl, combine kinako, sugar, and salt. Mix well to form the coating.
- Cut the softened mochi into bite-sized pieces.
- Roll each piece in the kinako mixture until fully coated.
- Serve immediately while the mochi is still warm and chewy.
Notes
- Add 1 tablespoon ground black sesame seeds to the kinako for extra depth.
- Mix 1 teaspoon matcha powder with the kinako for a green tea twist.
- Use mochi filled with red bean paste for a richer bite.
- Chill mochi slightly before coating for a firmer texture in warm weather.
- Coat mochi after reheating for best texture and flavor.
- Prep Time: 5 minutes
- Cook Time: 5 minutes (if using pre-made mochi)
- Category: Dessert
- Method: No-Cook (or Steaming/Microwave)
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 210
- Sugar: 14g
- Sodium: 50mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
